Slow Cooker Cranberry Pork Shoulder

This Slow Cooker Cranberry Pork Shoulder is a great, healthy way to use up that leftover cranberry sauce while putting a brand new meal together for your friends and family!

Okay, I'll admit it. This is NOT the prettiest dish I've ever posted …but I promise the flavors are on point. When it comes to holiday recipes, I like to divide my efforts up into about 60% healthier dishes that help us replace the old favorites (like green bean casserole, stuffing, and even a gingerbread house) and 40% dishes that help us make use of leftovers. I don't think I'm alone here, but we ALWAYS have so many leftovers after the holiday! While I do enjoy a rerun plate of Christmas dinner, I also enjoy getting a little creative with the tasty leftover bounty. Using fresh leftovers as a way to help make an entirely new meal is such a fun challenge!

That brings me to today's post! This Slow Cooker Cranberry Pork Shoulder is carefully designed to help you do the following:

1. Use up that leftover cranberry sauce.
2. Make an entirely NEW meal (which can be important if your family does NOT like leftovers).
3. Spend minimal time in the kitchen (thank you, slow cooker!).

The recipe is simple, but the flavors are BIG. Even if you're not a huge fan of cranberry sauce, I think you'll enjoy the final product. The method involves us simply browning a pork shoulder and then placing it in the slow cooker. From there, we cover it in our leftover cranberry sauce, put the lid on, and let it sit for about 4 hours! Once it's finished cooking, the cranberry sauce will have lost its vibrant red-color, but you'll be left with tender, flavorful pork just begging to be gobbled up on a bed of (leftover) mashed potatoes.

Note that you can absolutely make this dish from scratch, too! Depending on the size of the pork shoulder, you can feed a crowd with very minimal effort.

I hope you enjoy!

Slow Cooker Cranberry Pork Shoulder

Print Recipe

• Author: Cassy
• Prep Time: 10 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 10 minutes
• Yield: 6 to 8 servings 1x

Ingredients

Scale 1x2x3x

• 1, 3 to 4 pound bone-in pork shoulder
• 2 teaspoons fine sea salt
• 1 tablespoon butter, ghee, or avocado oil
• 1 to 2 cups cranberry sauce
• fresh cranberries, for garnish (optional)
• fresh Italian parsley, for garnish (optional)

Instructions

1. Sprinkle the salt over both sides of the pork shoulder. Melt the butter in either your oven-safe slow cooker insert or a large frying pan. Add the meat and sear on high heat for 3 to 4 minutes, or until a light brown sear develops. Flip the meat over and sear for an additional 3 minutes.
2. Transfer the pork to the slow cooker and cover with the cranberry sauce. Cook on high for 4 hours, or until the meat easily falls apart with a fork. Shred the pork with two forks and garnish with the fresh cranberries and parsley, if desired.
3. Serve on a bed of mashed potatoes or mashed cauliflower and enjoy!

Notes

Instant Pot Version:

1. Add oil to instant pot bowl and select sauce button to heat.
2. Add the seasoned pork roast and sear on all sides, approximately 4 minutes per side.
3. When roast has been seared on all sides, press Cancel and pour cranberry sauce over pork.
4. Cover pot, lock on the lid, and set the steam release valve to Sealing
5. Select the Meat/Stew or Pressure Cook button and set the cook time to 60 minutes.
6. When the cooking cycle has finished, allow the pot to sit for 10 minutes, and then do a quick release by moving the valve to Venting.
7. Serve as stated above.